This Practically Cooks Itself
I started with some powdered gravy mix that I bought at Sam's Club. They offer a bigger bottle of gravy mix in their spice aisle and the choices include different flavors. This particular mix was called brown gravy.
I like to line my cake pan with aluminum foil when I make hamburgers or steak, so I ripped off a sheet and placed it in the bottom of my pan. I took a Vidalia onion and sliced off about four slices of onion and minced them I placed the onion bits on the bottom of the cake pan. According to the recipe for gravy mix, for one cup of gravy, I needed about 3 tablespoons of powdered gravy mix, so I used the cap for a measure and liberally placed the mix on the bottom of the pan with the onions
I placed 6 frozen patties onto the onions/gravy mix and made sure that there was air space between each patty. I added a some Lawry's seasoned salt to the top of the burgers. I decided to add a cup of water to the space between the burgers and now I covered the pan with another sheet of foil.
Keep the moisture in, I decided.
The oven was set at 350 degrees. I
The juice from the burger merges with the water, seasoned salt, gravy and onions and makes a flavorful mixture that thickens as the burger cooks
I set the timer for 20 minutes and turned the burgers over. I set the timer for 20 minutes again and flipped them again. I set them for an additional 20 minutes and overall, they were in the oven for an hour. They thawed and cooked slowly and the gravy mix just infused itself inside the meat.
Ta Da - I Present to You the Gravy Burger
I Cooked Mine to 160 Degrees
I have a temperature probe that I use occasionally to check the temperature of the meats I cook. The probe is handy because it's electronic and you simply push a button, select Celsius or Fahreheit and it tells you within seconds on a small screen.
Patties are Frozen to Start
Juices Will Start to Run Clear
When I cook a burger, I like to have mine medium well done. With these, I felt that since they were to be more like a meatloaf, I cooked them until the juices flowed clear. Almost overcooked, but they didn't get tough, they stayed moist and juicy and the flavor just permeated the burger.
I placed the first one on a bakery fresh wheat bun and added a slice of American cheese. That tasted awesome.
My husband had his like meatloaf or hamburger steak with a microwaved potato mashed up underneath. He really thought it turned out well.
Versatile - Eat With Fork, Gravy and Potatoes
Simple to Prepare
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
6 burgers in gravy
- 6 patties ground beef
- 1/4 cup onion, minced
- 1/4 cup brown gravy mix
- 1 cup water
- 1 tablespoon Lawry's Seasoned Salt